Berry Smoothie Bowls With Hibiscus And Cashew Butter

Method:
1. For the cashew butter: Add the cashews to a blender. Cover and blend on high for 6-8 minutes, scraping down the sides from time to time, until smooth and creamy; the blender will get warm as it grinds.

2. Add the sea salt, honey, and water, and blend until incorporated, 1-2 minutes. Set aside until needed.

3. For the smoothie bowls: Grind together the hibiscus powder, oats, chia seeds, and hemp seeds in a grinder.

4. Blend together the frozen berries and banana in a blender until broken down and starting to bind. Add the hibiscus powder, milk, yoghurt, honey, and cashew butter, blending on low until smooth and softly frozen in texture, 3-4 minutes.

5. To serve: Divide between bowls and top with more cashew butter, the berries, and some bee pollen before serving.

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Ingredients

• 125 g | 1 cup unsalted cashews
• 1/4 tsp flaked sea salt
• 1 tbsp honey
• 1 tbsp warm water
• 3 tsp hibiscus powder
• 4 tbsp rolled oats
• 1 tbsp black chia seeds
• 1 tbsp hulled hemp seeds
• 300 g | 2 cups frozen strawberries, chopped

• 300 g | 2 cups frozen raspberries
• 2 small bananas, sliced
• 250 ml milk, or almond milk
• 175 g | 3/4 cup Greek yoghurt, or almond milk yoghurt
• 3 tbsp honey
• 3 tbsp prepared cashew butter
• 150 g | 1 cup strawberries, hulled and sliced into coins
• 125 g | 3/4 cup raspberries, halved
• 2 - 3 tbsp bee pollen